An early post = an early bedtime?

I sure hope so!  Tuesdays are definitely the busiest day of our week, and my well-used slow cooker really saves my sanity.  This is a recipe that I haven't used it awhile but that I think will be reintroduced into our regular meal rotation.  I originally got it from the Savvy Vegetarian website and have made a few little changes for what we enjoy here.  Lima beans are one of the tastiest beans, but they also take a little more work to cook.  If you don't have the patience, or time, its sometimes easier to buy them canned (just make sure you rinse well!)  This website is one of my favourites for food information (health and cooking) but I'd make sure to cook the lima beans for at least double what it says here.  They have a much nicer texture that way.  I served this soup with some homemade naan bread and a broccoli and red pepper salad.

Lima Bean Soup

2 cups dried lima beans 

3 large carrots, diced

1 inch chopped garlic

3 celery sticks, chopped in 1/4 inch slices

1 small cauliflower, cut in large pieces

2 bay leaves

1 tsp thyme leaves

1 carton vegetable stock

1/2 tsp turmeric

1 tsp cumin

1/2 tsp coriander 

1/4 tsp cayenne
1/4 tsp garam marsala

1 tsp salt

Fresh ground pepper to taste

1/4 cup minced fresh parsley

*Prepare lima beans according to package instructions

*Prepare the veggies and add to the crockpot with lima beans and vegetable stock

*Add the bay leaves, ginger, and thyme

*Reduce heat to low, cover and cook for 6 - 8 hours

*Add spices, parsley, salt and pepper to taste

*Stir gently, cover and cook for another 15 minutes